2 tablespoons Worcestershire sauce
1 (16 ounce) can chicken broth
1 (13 ounce) can peeled and diced mushrooms
1 chopped onion
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup chopped celery
1/4 cup chopped green bell pepper
salt and pepper to taste
In a small saucepan, stir Worcestershire sauce and broth together. Bring to a boil; reduce heat. Cover, reduce heat to low, and simmer 15 minutes.
While broth is simmering, slice mushrooms into 1/2 inch slices. Mix mushroom slices with onion. Spoon chicken and vegetables into broth. Stir in mushroom slices. Season with celery, bell pepper, salt and pepper.
Stir chicken into broth mixture. Cover and simmer 5 minutes.